Meatloaf Lasagna Recipes

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FUSION LASAGNA MEATLOAF



Fusion Lasagna Meatloaf image

The flavors of lasagna shine through this incredibly tasty meatloaf.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

⅔ cup Italian-seasoned panko (Japanese bread crumbs)
⅓ cup milk
1 egg
1 pound ground beef
1 (3.5 ounce) link Italian sausage, casing removed and chopped
1 medium onion, finely chopped
⅓ cup marinara sauce, divided
½ teaspoon garlic salt
4 (1 ounce) sticks string cheese
2 tablespoons unsalted butter
5 fluid ounces heavy whipping cream
2 cups finely shredded Parmesan cheese
1 pinch freshly grated nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  • Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
  • Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
  • Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
  • While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
  • Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 11.5 g, Cholesterol 121.4 mg, Fat 30.7 g, Fiber 0.5 g, Protein 24.8 g, SaturatedFat 16.2 g, Sodium 773.2 mg, Sugar 2.3 g

MEATLOAF LASAGNA



Meatloaf Lasagna image

Make and share this Meatloaf Lasagna recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 (15 ounce) containers ricotta cheese, divided
1 egg
1/4 teaspoon salt
1 (25 ounce) jar marinara sauce
9 no-boil lasagna noodles, divided (from 1 8 oz pkg)
1 3/4 cups shredded mozzarella cheese
3 tablespoons grated parmesan cheese, divided
1/3 meatloaf, cut into 6 1/2 inch slices

Steps:

  • Preheat oven to 375.
  • In bowl combine ricotta, egg and salt.
  • Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
  • Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.

LOAF PAN LASAGNA



Loaf Pan Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 3 loaf pan lasagnas (2 servings each)

Number Of Ingredients 17

Kosher salt
18 lasagna noodles
2 tablespoons extra-virgin olive oil
2 pounds bulk Italian sausage
1 pound ground beef
3 cloves garlic, minced
One 6-ounce can tomato paste
Two 14.5-ounce cans whole tomatoes
1 tablespoon dried basil
2 tablespoons dried parsley
1 1/2 cups cottage cheese
1 1/2 cups ricotta
2 large eggs beaten
1/2 cup plus 3 tablespoons grated Parmesan cheese
18 slices mozzarella
Ciabatta or baguette slices, for serving
Halved cherry tomatoes tossed with chopped fresh basil, for serving

Steps:

  • Cover a baking sheet with plastic wrap.
  • Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
  • Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
  • In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
  • Before or during assembly, cut or tear the lasagna sheets in half crosswise.
  • To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
  • If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
  • If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

CHEESY LASAGNA FOR LEFTOVER MEATLOAF!!



Cheesy Lasagna for leftover meatloaf!! image

Make and share this Cheesy Lasagna for leftover meatloaf!! recipe from Food.com.

Provided by love4culinary

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
5 cups your favorite pasta sauce
1 1/2-2 cups crumbled leftover meatloaf
2 medium onions, finely chopped
3 carrots, finely chopped
1 fennel bulb, finely chopped
7 cloves garlic, minced
1/2 cup finely chopped red pepper
1/4 teaspoon ground red pepper
1/2 teaspoon italian seasoning
1/4 cup shredded mozzarella cheese
1/4 cup shredded pecorino cheese
1/4 cup shredded parmesan cheese
1/4 cup fresh basil, chopped fine
1/4 cup shredded adiago cheese
1 (12 ounce) package no-boil lasagna noodles

Steps:

  • Put olive oil in a large saucepan over med-high heat.
  • Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
  • Add pasta sauce to pan along with ground red pepper.
  • Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
  • Be sure to stir occasionally.
  • While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
  • Preheat your oven to 350 degrees F degrees.
  • Then you will want to lightly grease a 3 qt baking dish.
  • Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
  • Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
  • Then top with 1/4 of the cheese mixture.
  • (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
  • Cover your dish with foil and bake 35-40 minutes.
  • Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
  • Let stand for a few minutes before serving.
  • ENJOY!

Nutrition Facts : Calories 203.1, Fat 8.1, SaturatedFat 2.3, Cholesterol 7.8, Sodium 888, Carbohydrate 26.7, Fiber 2.9, Sugar 16.6, Protein 6.8

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